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Bún cá Hải Phòng
Fish noodle soup
Bún cá Hải Phòng: port-city fish noodle soup with turmeric fried fish, tomato, dill and greens
The port city of Hải Phòng starts the day with bún cá: a tomato-tinted broth, fried pieces of turmeric-marinated fish and soft fish cake, round rice noodles, fistfuls of dill and celery and a slick of chilli, eaten at tiny plastic tables by the docks. Snakehead is traditional, but any firm white fish works. Chef's tip: fry the fish and add it to each bowl at the end; simmered in the broth, it breaks up and turns the soup cloudy and muddy-tasting.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅛ lb firm white fish filletssnakehead, cod or tilapia, cut into 4 cm pieces
- 1 tsp ground turmeric
- 1 tbsp fish sauce
- ½ tsp black pepper
- 4 tbsp neutral oil
For the broth
- 1 ⅛ lb white fish bonesor 1.5 litres light chicken stock
- 1.8 litres water
- ⅔ oz fresh gingersliced
- 3 shallotssliced
- 3 tomatoescut into wedges
- 2 ½ tbsp fish sauce
- 1 tsp sugar
For the bowls
- 14 oz thick round rice noodlesfresh, or 250 g dried
- 1 bunch dillcut into 3 cm lengths
- 2 stalks Chinese celerycut into 3 cm lengths
- 2 red chilliessliced
- 1 limewedges
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Method
0/6 doneStep 1: Mix 1 ⅛ lb firm white fish fillets with 1 tsp ground turmeric, 1 tbsp fish sauce and ½ tsp black pepper and leave in the fridge while you make the broth.
2 minStep 2: Rinse 1 ⅛ lb white fish bones, put them in a pot with 1.8 litres water, ⅔ oz fresh ginger and half of 1 ½ shallots and bring to the boil. Skim, then simmer gently for 20 minutes and strain.
25 minStep 3: Fry the rest of 1 ½ shallots in 1 tbsp of the 1 tbsp neutral oil in a clean pot until golden, add 3 tomatoes and cook until they slump, then pour in the strained broth and season with 2 ½ tbsp fish sauce and 1 tsp sugar. Keep at a low simmer.
6 minStep 4: Heat the rest of 3 tbsp neutral oil in a frying pan over a medium-high heat and fry the fish in one layer until golden on both sides and the flesh is opaque and flakes easily.
7 minStep 5: Cook 14 oz thick round rice noodles in boiling water until tender, drain and divide between bowls. Blanch 5 ½ oz garland chrysanthemum or water spinach for 20 seconds in the same water.
5 minStep 6: Top the noodles with the greens, fried fish, 1 bunch dill and 2 stalks Chinese celery, ladle over the boiling broth and serve with 2 red chillies and 1 lime.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 30 g
- Carbs
- 62 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
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Good to know
- How long does bún cá Hải Phòng take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
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